>>> IT'S NO SURPRISE WHY MANY PEOPLE FLOCK TO THE BERKSHIRES
FOR THEIR SUMMER GETAWAY.
FROM ARTS TO MUSIC TO GREAT RESTAURANTS, THE BERKSHIRES
SEEMS TO HAVE IT ALL, BUT WHEN IT COMES TO THE HOSPITALITY
INDUSTRY, MANY SAY IT LACKS A QUALIFIED WORKFORCE.
A NEW PROGRAM LAUNCHED BY BERKSHIRE COMMUNITY COLLEGE LAST
MARCH HOPES TO CHANGE THAT.
THE 10-WEEK PILOT PROGRAM IS DESIGNED TO PROVIDE THE SKILLS
AND EXPERIENCE NEEDED TO ADDRESS THE ACUTE SHORTAGE OF SERVICE
PROFESSIONALS IN THE BERKSHIRES.
PRODUCER DAVE FRASER BRINGS US THE STORY.
>> I'M GOING TO MOVE THE UTENSILS DOWN TO ONE PLATE.
>> LIKE MANY YOUNG PEOPLE NANCY THOMAS STARTED WORKING IN
RESTAURANTS WHEN SHE WAS A TEENAGER.
SHE THOUGHT ABOUT DOING OTHER THINGS BUT CAME BACK TO THE FACT
SHE LOVED PEOPLE AND LOVED THE FOOD INDUSTRY.
SHE IS THE CO-OWNER OF A BISTRO STYLE ESTABLISHMENT.
>> I KEPT WORKING IN RESTAURANTS AND I LOVED IT.
I WAS GOOD AT IT.
THEN YOU START TO HAVE IDEAS ABOUT WHAT YOU MIGHT DO AND THE
NEXT THING YOU KNOW YOU ARE OPENING YOUR OWN BUSINESS.
>> THOMAS SAYS THE CONTINUED SUCCESS OF HER RESTAURANT
DEPENDS ON A SKILLED AND INSPIRED WORKFORCE AND THAT IS
WHY SHE AND OTHER MEMBERS OF THE RESTAURANT AND HOSPITALITY
COMMUNITY HAVE JOINED FORCES WITH BERKSHIRE COMMUNITY COLLEGE
TO LAUNCH A FAST TRACK CULINARY AND HOSPITALITY PROGRAM.
>> WE WERE VERY FORTUNATE TO GET A GRANT FROM THE DEPARTMENT OF
HIGHER EDUCATION, $125,000 GRANT THAT ENABLES US TO VERY QUICKLY,
BECAUSE THE TIME FRAME IS SHORT, DEVELOP THE CURRICULUM, ENGAGE
INSTRUCTORS FROM ACROSS THE INDUSTRY AND BUILD A PILOT
PROGRAM.
>> SO A TABLE SET WITH THE WATER GLASS.
>> THE COURSE IS OFFERED AT NO COST TO STUDENTS ENROLLED AT
BCC.
MANY CLASSES ARE HELD AT VARIOUS LOCATIONS THIS LIKE THIS
MIXOLOGY CLASS HELTD IN PITTSFIELD.
>> I'M TEACHING STUDENTS NOT ONLY HOW TO BAR TEND, BUT WHAT A
RESTAURANT DEMANDS FROM SOMEONE BEHIND THE BAR, TAKING CARE OF
CUSTOMERS, CLEANING.
CERTAIN RULES AND STEPS INTO BAR TENDING, NOT JUST POURING LIQUOR
INTO A GLASS AND HANDING IT TO SOMEONE.
BE INTERESTED IN A FAST TRACK - PROGRAM FOR CULINARY?
I WAS LIKE, THAT IS A COOL WAY TO GET BACK INTO IT.
I TOOK TIME OFF FROM CULINARY.
I FELT LIKE I GOT BURNED OUT OF IT.
>> I HAVE BEEN IN THE HOSPITALITY INDUSTRY FOR SIX
YEARS AND I WORK FOR THE WINDSOME BROOK IN HANCOCK, MASS.
I GOT IN THE PROGRAM BECAUSE I WANTED MORE LEADERSHIP
DEVELOPMENT AND SKILLS SO I COULD TAKE THAT BACK TO
ESTABLISHMENT AND ADVANCE MY CAREER.
>> BACK AT MEZZA, NANCY IS TEACHING HOW TO PROPERLY SERVE
AND CLEAR A TABLE AND THE HUG METHOD.
>> WE WANT TO REACH AROUND SOMEONE TO THE RIGHT, TO THE
LEFT, AND TO THE RIGHT.
THAT IS CALLED THE HUG METHOD, BECAUSE I DON'T WANT TO GO THIS
WAY.
>> THIS WOMAN HAS WORKED AS A WAITRESS PURSUING AN ASSOCIATES
DEGREE IN ENGINEERING.
THIS PROGRAM ALLOWED HER TO TAKE HER CAREER IN A NEW DIRECTION.
>> I FOUND THIS LOVE FOR HOSPITALITY.
LIKE WORKING IN A RESTAURANT, BEING IN TOUCH WITH PEOPLE AND
FOOD AND DRINKS AND JUST THE GENERAL ENVIRONMENT.
SO I GOT TO TAKE THIS COURSE.
>> BRIAN COUGHLIN HAS LIVED IN THE BERKSHIRES HIS ENTIRE LIFE.
HE IS FAMILIAR WITH THE INFLUX OF SUMMER GUESTS AND THE NEED
FOR JOBS IN THE HOSPITALITY FIELD.
HIS EMPLOYER MENTIONED THIS PROGRAM TO HIM.
>> I'M LEARNING THINGS I MAY USE IN MY WORK PLACE NOW OR DOWN THE
LINE GOOD TO HAVE IN MY BACK POCKET.
WITH THOSE PEOPLE COMING IN, YOU WANT TO BASICALLY GIVE THEM THE
BEST EXPERIENCE YOU CAN SO THEY KEEP ON COMING BACK AND TELL
THEIR KIDS AND THEIR KIDS COME BACK.
>> THE PROGRAM ALSO INCLUDES A PAID INTERNSHIP MANY STUDENTS
WILL PARTICIPATE IN DURING THE SUMMER.
>> OUR HOPE IS WE WILL BE READY FOR THE SEASON, IT WILL HAVE
GONE WELL AND THEY CAN BECOME PERMANENT HELP FOR THE SUMMER
AND BEYOND.
>> THIS IS CALLED A VERSION I CULINARY PROGRAM.
WITH THE GRANT OF THE DEPARTMENT OF ED WERE ABLE TO GET IT OFF
THE GROUND.
THEY CAN LOOK TO INCLUDE OTHER CLASSES AND START TO MAKE A
DIFFERENCE IN THE QUALITY OF THE WORKFORCE FULL COUNT IN THE
HOSPITALITY INDUSTRY.
>> THE CONNECTIVITY BETWEEN THE INDUSTRY AND THE EMPLOYEES, THE
PLAYERS AND THE FOOD ECOSYSTEM WILL CREATE CHANGES IN THE
BERKSHIRES AND THIS IS JUST THE BEGINNING.